Fried Ravioli Recipe
There’s something utterly joyful about a crisp, golden shell hiding creamy cheese. This Fried Ravioli recipe gives you that exact moment — crunchy outside, tender filling inside, and a marinara dip that ties it all together. It’s approachable, fast, and forgiving, which makes it perfect for a weeknight snack or an impressive party appetizer.
I test recipes until they behave predictably, and this one always does. The double coating keeps the pasta sealed and the filling happy. You don’t need fancy equipment, but a thermometer helps you get the oil right the first time. Stick with fresh, store-bought ravioli (not frozen) for the best texture.
Shopping List
Here’s a quick shopping checklist so you don’t have to guess at quantities when you get to the kitchen. Most of these are common pantry items, and the specific amounts are listed in the Ingredients section below.
- Fresh ravioli (store-bought, jumbo or your preferred filling)
- Panko and Italian-seasoned breadcrumbs
- Eggs and milk for the wash
- Italian seasoning and kosher salt
- Neutral frying oil (and marinara if you want a dip)
Ingredients
- 1/2cupKikkoman Panko bread crumbs — provides a light, airy crunch that keeps the coating from feeling dense.
- 1/2cupItalian seasoned bread crumbs — adds extra flavor and helps the crust brown evenly.
- 1tspItalian seasoning — boosts savory notes and complements the cheese filling.
- 1/2tspkosher salt — seasons the breadcrumb mix so every bite tastes balanced.
- 10-14fresh raviolistore bought – not frozen, I used jumbo four-cheese — use fresh ravioli for best texture; jumbo holds up well to frying.
- 2eggs — the binder that helps breadcrumbs cling and form the double coating.
- 1/3cupmilk — thins the egg wash so it coats evenly.
- oil for frying — choose a neutral oil with a high smoke point for clean frying.
- marinara sauce for dippingoptional — a warm, lightly seasoned marinara pairs perfectly; optional but recommended.
Make Fried Ravioli: A Simple Method
Follow these steps exactly as written for consistent results. I keep the steps straightforward so you can move through them without second-guessing. For safety and texture, pay close attention to temperature and crowding during frying.
- Bring the 10–14 fresh ravioli and the 2 eggs to room temperature.
- In a shallow bowl combine 1/2cupKikkoman Panko bread crumbs, 1/2cupItalian seasoned bread crumbs, 1tspItalian seasoning, and 1/2tspkosher salt.
- In a second shallow bowl whisk together the 2 eggs and 1/3cupmilk until smooth.
- Set up a breading station: egg mixture in one bowl, breadcrumb mixture in the other, and a wire rack or plate to hold the breaded ravioli.
- Working with one ravioli at a time, dip it into the egg mixture so it is fully coated, then dredge it in the breadcrumb mixture to coat completely.
- Repeat the dip-and-dredge a second time (egg then breadcrumbs) so each ravioli has a double coating. Place the double-coated ravioli on the rack while you finish breading the rest and heat the oil.
- Heat oil for frying (use oil for frying) in a deep pot or skillet and bring the oil temperature to 350–375°F. Use a thermometer to monitor the temperature.
- Fry the ravioli in batches so they are not crowded. Carefully add ravioli to the hot oil and cook about 3 minutes total, turning once about halfway through, until they are a uniform golden color.
- Remove fried ravioli with a slotted spoon and drain briefly on a wire rack or paper towels.
- Serve warm or at room temperature with marinara sauce for dipping, if desired.
What Makes This Recipe Special
The double dip is the real secret. One layer of egg and crumbs gives texture, but the second layer seals and thickens the crust so it stays crunchy longer. That means you get the contrast between the crispy exterior and the soft filling even after a few minutes off the heat.
Using a mix of panko and Italian-seasoned breadcrumbs balances texture and flavor. Panko gives that airy, shattering crisp while the seasoned crumbs contribute herbs and depth. Fresh ravioli, specifically not frozen, keeps the pasta from tearing and helps the filling stay creamy rather than watery.
No-Store Runs Needed
If you’re short on time or don’t want to make a special trip, you can usually pull this together with what’s in a well-stocked pantry. Most kitchens will have eggs, milk, salt, and some kind of breadcrumbs. If you only have plain breadcrumbs, they work — the dish will still be tasty, just less herb-forward.
Oil for frying is common too; use whatever neutral, high-smoke-point oil you keep on hand. Marinara is optional. If you don’t have it, a squeeze of lemon or a simple tomato sauce will do in a pinch.
Setup & Equipment
Set up before you start: a steady workflow prevents broken ravioli and splatter. Arrange everything in the order you’ll use it — egg wash, breadcrumbs, wire rack — so you don’t lose time or patience when the oil reaches temperature.
- Deep pot or heavy skillet — use something with high sides to control splatter.
- Candy/thermometer — essential to hold 350–375°F for consistent frying.
- Two shallow bowls — one for egg wash, one for the breadcrumbs.
- Wire rack and paper towels — rack keeps bottoms crisp while draining.
- Slotted spoon or spider — for safe removal of ravioli from hot oil.
- Tongs — helpful for adjusting ravioli while frying (use carefully to avoid puncturing).
Errors to Dodge
Overcrowding the pan. This is the single most common mistake. Crowding drops the oil temperature and yields soggy, unevenly fried ravioli. Work in small batches.
Skipping the thermometer. Guessing the oil temperature leads to oil-saturated coating or burnt outsides and cold middles. Keep the temperature steady between 350–375°F.
Not double-coating. If you stop after one coating, the crust often falls off or becomes soft quickly. The second dip/dredge step is worth the two extra minutes.
Using frozen ravioli without thawing. The extra moisture causes splatter and makes the crust fail. Use fresh, store-bought ravioli as directed.
Better-for-You Options
If frying isn’t your preference, you can still get a satisfying result with adjustments. An air fryer at 375°F for 6–8 minutes (flip halfway) will crisp the breadcrumbs with far less oil. Preheat the air fryer and spray lightly with oil to encourage browning.
For a lighter pan method, shallow-fry in a skillet using just enough oil to coat the bottom, turning more frequently. The texture will be slightly different — more golden than deep-crisp — but still very enjoyable.
Pro Tips & Notes
Timing and temperature
Bring ravioli and eggs to room temperature before starting; cold egg wash and cold pasta can cause the crumb coating to slide. Maintain 350–375°F in the oil. If the oil is too cool the ravioli will soak it up; too hot and the exterior will brown before the inside warms through.
Breading workflow
Work with one ravioli at a time when breading. Use a fork or small tongs, and let excess egg drip back into the bowl before dredging. When you place coated ravioli on the rack, give them a little space. Crowded pieces will stick together and ruin the coating.
Shelf life of the coating
The double crust holds well for a short period, but for the best crunch eat within 20–30 minutes. If you must prep ahead, bread the ravioli and refrigerate on a rack for up to a couple of hours before frying; do not freeze once breaded.
Storing, Freezing & Reheating
Store leftover fried ravioli airtight in the refrigerator for up to 2 days. They will lose some crispness over time. To re-crisp, place on a wire rack in a 350°F oven for 6–8 minutes or air-fry at 350°F for 3–5 minutes. Avoid microwaving — it makes the breading soggy.
Do not freeze cooked, breaded ravioli; the coating separates when thawed. If you want to freeze, freeze unbattered ravioli and bread/fry from thawed state (thaw fully, then follow the breading steps before frying).
FAQ
Can I use frozen ravioli? It’s not recommended here. The directions call for fresh, store-bought ravioli to avoid excess moisture and ensure the crust stays intact. If you must use frozen, thaw thoroughly and pat dry before beginning.
What oil should I use? Use a neutral oil with a high smoke point: canola, vegetable, or light sunflower oil are good choices. Olive oil can impart flavor and smoke earlier, so use sparingly if at all.
How do I tell when they’re done? Aim for a uniform golden color. At the specified temperature and size, that’s roughly 3 minutes total per batch, turning once halfway through.
Can I make them ahead? You can bread them ahead and refrigerate briefly, but fry right before serving for the best texture. Reheat in the oven or air fryer to re-crisp.
Bring It Home
This Fried Ravioli approach is about dependable results and snackable joy. The double coating and steady oil temperature are the two pillars. Once you have those, you’ll have marvelous little pockets of comfort ready in about 20 minutes.
Serve them warm with marinara on the side, and watch them disappear. They’re great alongside a crisp salad for a light dinner, or plated on a tray with toothpicks at a gathering. Simple to pull off, happily addictive to eat — that’s my kind of recipe.
Fried Ravioli Recipe
Ingredients
Equipment
Method
- Bring the 10–14 fresh ravioli and the 2 eggs to room temperature.
- In a shallow bowl combine 1/2cupKikkoman Panko bread crumbs, 1/2cupItalian seasoned bread crumbs, 1tspItalian seasoning, and 1/2tspkosher salt.
- In a second shallow bowl whisk together the 2 eggs and 1/3cupmilk until smooth.
- Set up a breading station: egg mixture in one bowl, breadcrumb mixture in the other, and a wire rack or plate to hold the breaded ravioli.
- Working with one ravioli at a time, dip it into the egg mixture so it is fully coated, then dredge it in the breadcrumb mixture to coat completely.
- Repeat the dip-and-dredge a second time (egg then breadcrumbs) so each ravioli has a double coating. Place the double-coated ravioli on the rack while you finish breading the rest and heat the oil.
- Heat oil for frying (use oil for frying) in a deep pot or skillet and bring the oil temperature to 350–375°F. Use a thermometer to monitor the temperature.
- Fry the ravioli in batches so they are not crowded. Carefully add ravioli to the hot oil and cook about 3 minutes total, turning once about halfway through, until they are a uniform golden color.
- Remove fried ravioli with a slotted spoon and drain briefly on a wire rack or paper towels.
- Serve warm or at room temperature with marinara sauce for dipping, if desired.
